Ingredients :
- 4 English muffins - see my gluten-free vegan recipe
- 225 g cream cheese - again see my free-from recipe
- 24 slices cucumber
- 75 g shredded cheese (optional)
- 8 thin slices of green bell pepper
- to taste salt
Method :
- Split the muffins in half and toast them on each side
- Mix the cream cheese and shredded cheese together (if using) and spread on each muffin
- Place 3 pieces of cucumber on top of each muffin and use the sliced peoper to make the shamrock stalk
- Sprinkle a little salt on top and serve
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